I've had no problems getting wine to the level but never really managed beyond. I sort of took that to mean that broadly all sugar has gone from the brew. I'm nearly always using Lalvin EC-1118 if thats important.
I'm asking as I'm on a keto diet where all sugars and carbs need to be strictly controlled. I also love wine
Am I right in thinking that a wine fermented to 0.990 is like to be very low in sugar/carbohydrates?
I'm asking as I'm on a keto diet where all sugars and carbs need to be strictly controlled. I also love wine
Am I right in thinking that a wine fermented to 0.990 is like to be very low in sugar/carbohydrates?
